Dwight and I have a little bit of a Saturday night dinner tradition. This week we kept it pretty simple and very healthy. Vegetables and beans are the best way to get your nutrients on a vegan or vegetarian diet. They are low in fat and high in protein, minerals and vitamins.

Ingredients:

3 cups of water

1 head of kale chopped (not 1 leaf, this should be about 4 or 5 packed cups)

2 cans of navy beans

1 large celery stalk chopped

1 carrot chopped

4 cloves garlic

3 tbsp. olive oil

1 can tomato paste

2 tsp. rosemary

1 tsp. oregano

1 tsp. black pepper

1/2 tsp. thyme

Throw the ingredients in a crockpot, stir, let it cook for at least an hour. Then you’ll have yourself a healthy stew!

I’m sure we all get into a rut with our meals. I eat salad pretty much every day, so it’s easy to stick to what you are used to. Here is a quick recipe for Portobello mushrooms that you can throw in your salad.

Ingredients:

6 oz Portobello mushrooms (usually 1 package)

2 tbsp. dried rosemary

1 tsp dried oregano

1/4 cup balsamic vinegar

1/4 cup of water

Throw all the ingredients together in a shallow pan so the mushrooms can marinate. After an hour or so you can throw them in the oven for 10 minutes and they’re ready to eat!

I usually prepare this in the morning and bake it when I come home. You don’t have to worry about over marinating them. This is really tasty and really easy!